89 Points - Wine Enthusiast
“This pleasant Pinot Blanc threads honeycomb highlights into juicy, ripe flavors of yellow apple and Asian pear. Dry, with good grip, it's another wine that is showing that Oregon winemakers have an opportunity to claim this under-appreciated grape as their own - who else is trying?”
Rated #1 by Snooth 92pt and 91 Points - Wine Enthusiast.
The perfect winter white wine. Dry Riesling pairs perfectly with the flavors of crab, halibut, sturgeon and roast chicken. The 2008 Estate Dry Riesling exhibits wonderful floral and citrus aromas. On the palate this is dry yet full-bodied with flavors of lemon-lime zest and gooseberries. Oregon Certified Sustainable Wine.
91 Points - Wine Enthusiast "Powerful scents mix dried herb, wet grass and petrol -- it could be mistaken for Sauvignon Blanc in a blind tasting, and it has that much density and extract. The label says dry, and it is certainly that, much in the Australian style. Big concentrated, high acids, and quite cellarworthy." - Wine Enthusiast June 2010
The 2010 Wedding Dance Riesling is a wonderfully balanced off-dry wine. It has a fan club all of it own at the winery. We blended this wine for our son's wedding and have been making it ever since. Sip it and enjoy all the mellow flavors that make riesling a world wide favorite.
Regular Price: $17.00
The fruit was harvested on the 27th, 29th & 30th of October, and crushed into the press and allowed to sit overnight. The next day it was gently pressed and moved to tank and allowed to settle. After approximately 10 days of settling the juice was racked and inoculated and cool fermented for three weeks at a temperature range of 50 to 55 degrees Fahrenheit. In post-fermentation, bentonite was added for potential stability and then racked off its lees, cold stabilized, run through our cross flow filter and bottled.
The 2007 Late Harvest Riesling is a sweet desert wine that just keeps getting better and better. We are coming to the end of this vintage, so stock up now!
The fruit was harvested on the 3rd of November, and left to sit on its skins for 24 hours. The next day it was then gently pressed and moved to a tank and allowed to settle. After 11 days of settling the juice was racked and inoculated with QA23, and cool fermented for three weeks at a temperature range of 50 to 55 degrees Fahrenheit. In post-fermentation, bentonite was added for protein stability and then racked off its lees, cold stabilized, run through our DE filter, and then bottled.
The 2008 Willamette Riesling shows both aromas and flavors consisting of fresh key limes, lemon zest, orange blossoms, flint and hints of petrol. This is a wonderfully balanced wine that features bright acidity and great length. It will pair well with spicy Thai cuisine and fresh shellfish.
The fruit for this wine was harvested on the 29th & 30th of October. It was de-stemmed and crushed into the press and allowed to sit overnight. The next day it was gently pressed and moved to tank and allowed to settle. After six days of settling the juice was racked to two tanks and inoculated with Shia 7 and VL3 and cool fermented for three weeks at a temperature range of 50 to 55 degrees Fahrenheit. In post-fermentation, bentonite was added for protein stability and then racked off its lees, cold stabilized, run through our cross flow filter and bottled.
We only make an Estate Riesling in our best vintages. A long growing season allowed us to produce this beautiful wine. Citrus, white peach, and flint fill the nose, and lead into a rich full bodied wine. Unlike most Rieslings that are made for sipping, this wine is intended for food. It is a perfect match to shiellfish, crab and white fish.
Rated #11 of Oregon's top 50 White Wines and Best Buy- Portland Monthly, Sept 2011
This wine is similar to a traditional Alsatian Dry Gewürztraminer. On the palate it exhibits flavors of Asian Pear and lychee. Pairs exceptionally well with spicy foods.
"Myron Redford's iconic Oregon winery celebrated its 40th anniversary in 2010 and, over four decades, has helped spread the good word about the Willamette Valley and the delicious wines made there. Amity winemaker Darcy Pendergrass crafted this tasty Gewurz featuring clear varietal aromas of spicy lychee, rose petal and delicate tea. The palate has nice body and good acid balance - a nice accompaniment to many foods." (http://www.winesnw.com)
This wine smells and tastes like a typical lightly oaked Chardonnay with mineral notes accompanied by flavors of ripe melon, poached pears and citrus. The mouth feel is round and smooth and with significant body and structure. It’s a perfect accompaniment to fresh Oregon seafood.
The fruit was harvested on the 8th of October; de-stemmed, crushed, pressed and moved to tank and allowed to settle. After four days of settling, the juice was racked to barrel and inoculated with Cross Evolution, and cool fermented for four weeks at a temperature range of 50 to 55 degrees Fahrenheit. After fermentation was complete the wine was allowed to age sur lie and were stirred twice a week to enhance mouth feel. After nine months in barrel the wine was racked to a tank and bentonite was added for protein stability. The wine was then racked off its lees, cold stabilized, run through our cross flow filter and bottled.
This Rose is made from leaving Pinot Gris on it's skins overnight and then pressing off and making it as we do our white wines. It's excellent as an aperitif or match with ham, cold summer salads or grilled vegtables with polenta.
Regular Price: $17.00
Coming Soon.
This is Amity’s first commercial Sauvignon Blanc. This Croft vineyard wine has a wonderful peach, melon and citrus nose. The flavors echo the peaches and melon with a long citrus, gooseberry and honeysuckle finish.
The fruit was harvested on the 19th of October. The fruit was dumped into the press and whole cluster pressed, it was pressed of to tank for settling. After 5 days of settling the juice was racked to tank and inoculated with QA23 yeast and cool fermented for 14 days at a temperature range of 50 to 55 degrees Fahrenheit. In post-fermentation, bentonite was added for protein stability and then racked off its lees, cold stabilized, run through our cross flow filter and bottled.
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